Sweet and salty baked salomon


I often get questions about how I bake fish and if I could recommend a bullet proof recipe for quick dinner. Family favourite is this recipe which involves a bit of sour jam, plum vinegar and soy sauce. It’s the quickest recipe I know and the one I absolutely love so please try this as soon as you can 🙂

When following a healthy diet I have it with just a bit of brown basmati rice and a big bowl of baby romaine lettuce. I like to bake a bit more than just for one meal and late have the cold fish as a part of the salad- sam or next day.



500 g salomon filet
2 T sour plum jam(or orange or goosberry jam)
2 T plum vinegar- I use a thicker kind, but when I'm out apple vinegar is fine too
2 T soy sauce

2 baby romaine lettuce
1 T plum vinegar
1 T dijon mustard
1 t water

Preheat your oven to 200C. In a jar mix- jam, vinegar and soy sauce. Put salomon skin side down on a baking paper on a baking tray. Spread jam mixture all over it. Put into the oven for 25 minutes. When it's baking I usually cook the rice in a rice cooker and prepare the salad. Wash and tear the leaves. In a jar with a lid mix vinegar, mustard and water. Shake well. Mix with the leaves. Serve.


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